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Liang Z, Zhang P, Zeng XA, Fang Z. Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging. Food Funct 2023; 14:8545-8557. [PMID: 37656435 DOI: 10.1039/d3fo03137c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
A novel Chardonnay wine flavored with either green tea or black tea was subjected to bottle aging for 9 months, and the physicochemical properties, antioxidant capacity, total phenolic content, volatile content and sensory properties were monitored. There were 272 phenolic and non-phenolic compounds characterized in the aged Chardonnay wines, including newly formed 9, 1, 3 and 8 phenolic compounds and 10, 6, 1 and 6 non-phenolic compounds after aging for 1, 3, 6 and 9 months, respectively. For all the aged wines, catechin was determined as the most abundant phenolic compound, and epigallocatechin mainly contributed toward the antioxidant power. A total of 54 volatile compounds were identified in the aged Chardonnay wines, including 17 odor-active compounds. The aging process diminished floral and fruity odors, but intensified green odor. The consumer study revealed the highest consumer liking for 1% (w/v) black tea infused wine. This study revealed the quality and bioactivity of this novel flavored wine type during aging which is critical to understand the shelf-life and functionality of the product.
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Affiliation(s)
- Zijian Liang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia.
| | - Pangzhen Zhang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia.
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Tchouakeu Betnga PF, Longo E, Merkytė V, Dupas de Matos A, Rossetti F, Boselli E. Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures. Foods 2021; 10:foods10122918. [PMID: 34945469 PMCID: PMC8700370 DOI: 10.3390/foods10122918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/15/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was sealed with closures made of a ‘blend’ (B) of natural cork microgranules and polymers without glue and was compared with wines closed with other types of corks (C; a technical cork 1 + 1, or an agglomerated natural cork or a natural one-piece cork). Glutathionyl caftaric acid (GRP) was inversely correlated with total SO2 content and was higher in all three red wines closed with B compared to C, whereas epicatechin was higher in three wines closed with C compared to B. Three volatile compounds formed by fermentation (ethyl butanoate, isoamyl lactate, and octanol) were inversely correlated with both free and total SO2. In terms of their volatile profiles, ethyl octanoate and 2,3-butanediol were significantly higher in the Lagrein red wines closed with C closures, whereas no significant difference was observed in Merlot, Lagrein rosé and St. Magdalener wines. Small differences in some phenolic compounds due to the type of closure were found: GRP, syringic acid, (+)-catechin, and (−)-epicatechin differentiated the Merlot wines closed with B from the C closures. Protocatechuic acid and GRP levels differentiated the Lagrein red wines according to their closure type, whereas only (−)-epicatechin differentiated the Lagrein rosé wines. GRP, caffeic acid, (−)-epicatechin, and anthocyanin content differentiated the St. Magdalener wines according to their closure type. Even though St. Magdalener and Lagrein rosé closed with C could be distinguished from those closed with B by using the (sensory) triangle test (α = 0.05), these differences appeared to be relative as it did not include all the wines in a systematic manner.
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Affiliation(s)
- Prudence Fleur Tchouakeu Betnga
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Amanda Dupas de Matos
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | | | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Correspondence:
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Bordiga M, Perestrelo R, Câmara JS, Yang Q, Corke H, Travaglia F, Locatelli M, Arlorio M, Coïsson JD. Global volatile signature and polyphenols patterns in Vespolina wines according to vintage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
| | - Rosa Perestrelo
- CQM‐UMa Centro de Química da Madeira Campus Universitário da Penteada Funchal9020‐105Portugal
| | - José S. Câmara
- CQM‐UMa Centro de Química da Madeira Campus Universitário da Penteada Funchal9020‐105Portugal
- Departamento de Química Faculdade de Ciências Exatas e Engenharia Universidade da Madeira Campus da Penteada Funchal9020‐105Portugal
| | - Qiong‐Qiong Yang
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Harold Corke
- Biotechnology and Food Engineering Program Guangdong Technion – Israel Institute of Technology Shantou Guangdong515063China
- Faculty of Biotechnology and Food Engineering Technion – Israel Institute of Technology Haifa Israel
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy
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Rossetti F, Jouin A, Jourdes M, Teissedre PL, Foligni R, Longo E, Boselli E. Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle. Molecules 2020; 25:molecules25184276. [PMID: 32961925 PMCID: PMC7571222 DOI: 10.3390/molecules25184276] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 11/24/2022] Open
Abstract
Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.
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Affiliation(s)
| | - Alicia Jouin
- Unité de recherche Œnologie, Universitè de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d’Ornon CEDEX, France; (A.J.); (M.J.); (P.-L.T.)
| | - Michael Jourdes
- Unité de recherche Œnologie, Universitè de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d’Ornon CEDEX, France; (A.J.); (M.J.); (P.-L.T.)
| | - Pierre-Louis Teissedre
- Unité de recherche Œnologie, Universitè de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d’Ornon CEDEX, France; (A.J.); (M.J.); (P.-L.T.)
| | - Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60100 Ancona, Italy;
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy;
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Correspondence: ; Tel.: +39-0471-017691
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy;
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
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Perestrelo R, Bordiga M, Locatelli M, Silva C, Câmara JS. Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104383] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. BEVERAGES 2018. [DOI: 10.3390/beverages4040089] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 °C and relative humidity 40–65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro.
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